Greece’s most well-known lamb dishes – lamb pie (Moussaka), the ground lamb, eggplant and tomatoes stacked on layers, coupled with Feta cheese pie baking, is a mouth-watering entrees cooking.
Vegetarian moussaka makes a hearty meal, and freezes well so you can make a big batch to have on hand.
Vegetarian moussaka Prep Time: 15M
Vegetarian moussaka Cooking Time: 30M
Vegetarian moussaka Serves: Serves 4
Vegetarian moussaka Ingredients:
1 tbsp olive oil
1 onion, finely chopped
sea salt and freshly ground black pepper
1 tsp dried mint leaves
3 tsp dried oregano
1 ?– 15oz (425g) can aduki beans, drained and rinsed
1 ?– 28oz (800g) can ground tomatoes or tomato pur??e
3/4 cup pine nuts
freshly ground black pepper
9oz (250g) Greek-style plain yogurt
1 large egg
Preheat the oven to 400°F (200°C). Heat the oil in a saucepan over low heat. Add the onion and a pinch of sea salt, and cook gently for about 5 minutes until soft. Stir in the mint and 1 teaspoon of the dried oregano.
Add the beans, tomatoes, and pine nuts, and bring to a boil. Reduce the heat to low, and simmer gently for 15-20 minutes until thickened. Season well with salt and pepper.
Spoon the bean mixture into a baking dish. Mix together the yogurt, egg, and remaining 2 tsp oregano. Spoon evenly over the top of the bean mixture. Bake for 15-20 minutes until the top is golden, puffed, and set. Serve hot with a crisp green salad.